Eggs Portuguese


4 patty shells, prepared according to package directions
2 ounces chopped onion
1 clove garlic, crushed and mashed
Cooking oil
1 can (1 pound) stewed tomatoes
1/8 teaspoon basil
1/8 teaspoon oregano
1 bay leaf
Salt and pepper to taste
4 poached eggs
Hollandaise sauce


Remove caps from patty shells and reserve for another use. Place shells on individual plates. Saute onion and garlic in small quantity of oil until translucent. Add crushed or chopped stewed tomatoes, herbs, and salt and pepper and simmer. Remove bay leaf, then spoon some of tomato mixture into each shell, top with a poached egg, drape hollandaise sauce over egg and shell, and garnish as desired.


Serves 2-4.

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